Larry’s Catch
Printable Recipe
James Quinn | Oct 09, 2026 | Omega-3 Rich

Smoked Salmon Tomato and Dijon Tart on Puff Pastry

Flaky puff pastry tart with Dijon, baked tomatoes and wild smoked sockeye salmon. Easy, elegant and ready in 40 minutes.

Servings 4 ppl
Cook 40 min
Difficulty Easy
Dietary Omega-3 Rich

Ingredients

  • 1 sheet Atome puff pastry
  • 1 pack (227 g) Larry's Catch smoked sockeye salmon
  • 6 tbsp Dijon mustard
  • 5 to 8 ripe tomatoes, depending on size
  • Salt and pepper
  • Fresh basil leaves, to garnish
  • Green salad, to serve

Nutrition

  • Calories: 320 kcal
  • Protein: 12 g
  • Carbohydrates: 25 g
  • Fibre: 2.5 g
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Sodium: 840 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  • The night before, move the puff pastry and smoked salmon from the freezer to the fridge to thaw.
  • Preheat the oven to 350°F (175°C).
  • Unwrap the puff pastry and lay it flat on a sheet of parchment paper on a baking tray.
  • Using the back of a spoon, spread a generous, thick layer of Dijon mustard over the pastry, leaving a small border around the edges.
  • Slice the tomatoes into rounds about 0.5 cm (1/4 inch) thick. Layer them over the pastry, overlapping slightly. Season with salt and pepper.
  • Fold the edges of the pastry inward over the tomatoes to create a border.
  • Bake for 20 to 25 minutes, until the pastry is puffed and golden.
  • Cut the smoked salmon into large pieces. Once the tart is out of the oven, arrange the salmon on top of the tomatoes.
  • Finish with fresh basil leaves and serve with a green salad.
Source: https://larryscatch.com/blogs/recipes-3/smoked-salmon-tomato-and-dijon-tart-on-puff-pastry
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